Thursday, January 17, 2013

Turkey Burgers with Rosemary Mayo & Sauvignon-Blanc/Garlic Pickles

I felt like burgers last night, but I wasn't in the mood for one of those glorious brisket/short rib burgers. Turkey sounded better. As I have written before, Paisanos sells the best turkey burgers I have ever had.

The patties are stuffed with parsley, peppers and spices.

I grilled it for a few minutes and placed it on a white roll.

I roasted a pepper and set it aside to let the skin loosen.

Then peeled off most of the charred skin, diced the pepper and added it to the patty.

A week or so ago I sliced up a seedless cucumber and tossed it into a jar with sauvignon-blanc vineger and lots of chopped garlic. Every once in a while I pull one out and eat it.

Three of them went onto the burger.

The other day I was out for a walk and stopped into Empire Mayonnaise Co. They had a rosemary mayo that sounded good so I picked up a jar.

This was one of those things I make where each step gives me new anticipation. By the time it was ready, I was really looking forward to it.